Summary
Several clones from a potato breeding programme at the Scottish Crop Research Institute (SCRI) produced acceptable (pale) coloured fry products after five months' storage at 4°C. Chemical analysis of tuber samples taken at five-week intervals during storage at 4°C and 10°C gave a substantial variation in glucose, fructose and sucrose concentrations among the 22 clones examined. Several unnamed SCRI clones showed little accumulation of reducing sugars when stored at 4°C. In marked contrast, the cultivars Record and Pentland Dell, currently the most widely used cultivars for fry processing in the UK, accumulated far greater levels of sugar during low temperature storage. Glucose concentration proved more important than fructose concentration in determining fry colour. Clones with the lowest concentrations of glucose after storage at 4°C also showed lowest concentrations when stored at 10°C. These results are in agreement with previous reports on the predictive value of glucose levels at harvest, but this is the first identification of such low temperature, low sweetening variants in agronomically adapted clones of the cultivated tetraploid potato.
Article PDF
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.Avoid common mistakes on your manuscript.
References
Burton, W. G., 1966. The potato. 2nd Edition, Veerman, Wageningen.
Ewing, E. E., 1974. Potato chip colour.American Potato Journal 51: 242–243.
Gray, D. & J. C. Hughes, 1978. Tuber quality. In: P. J. Harris (Ed.), The potato crop, the scientific basis for improvement. Chapman and Hall, London: p. 504–544.
Hesen, J. C., 1983. The reducing content in potatoes. IBVL Publication 353b: 12 pp.
Mackay, G. R., J. Brown & C. J. W. Torrance, 1990. The processing potential of tubers of the cultivated potato,Solanum tuberosum after storage at low temperatures. 1. Fry Colour.Potato Reserach 33: 211–218.
Miller, R. A., J. D. Harringson & G. D. Kuhn, 1975. Effect of variety and harvest date on tuber sugars and chip colour.American Potato Journal 52: 379–386.
Muller, K., 1975. Veränderungen wertgebender Inhaltsstoffen in der Kartoffelpflanze und-knolle im Verlauf von Vegetation und Lagerung, ihre Bedeutung fur die Qualität der Knolle. Schriftenreihe der Forderungsgemeinschaft der Kartoffelwirtschaft e.v., Heft 17, Hamburg.
Sieczka, J. B. & C. Maatta, 1986. The effect of handling on chip colour and sugar content of potato tubers.American Potato Journal 63: 363–372.
Sowokinos, J. R., P. H. Orr, J. A. Knoper & J. L. Varns, 1987. Influence of potato storage and handling stress on sugars, chip quality and integrity of the starch (amyloplast) membrane.American Potato Journal 64: 213–226.
Tamate, J. & J. H. Bradbury, 1985. Determination of sugars in tropical root crops using13C n.m.r. spectroscopy: Comparison with the h.p.l.c. method.Journal of the Science of Food and Agriculture 36: 1291–1302.
Weaver, M. L. & H. Timm, 1983. Significance of the fructose/glucose ratio in screening potato breeding lines with processing potential.American Potato Journal 60: 329–338.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Brown, J., Mackay, G.R., Bain, H. et al. The processing potential of tubers of the cultivated potato,Solanum tuberosum L., after storage at low temperatures. 2. Sugar concentration. Potato Res 33, 219–227 (1990). https://doi.org/10.1007/BF02358449
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02358449